Cabbage Chopped Salad

Updated Sept. 16, 2024

Cabbage Chopped Salad
Evan Sung for The New York Times
Total Time
30 to 60 minutes
Rating
4(201)
Comments
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This can take a while — or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you’re slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.

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Ingredients

Yield:4 to 6 servings
  • 1small head cabbage, trimmed and shredded
  • Coarse salt
  • 2medium carrots, peeled and cut into matchsticks
  • 1small red onion, or a couple of shallots, peeled and sliced thin
  • 1medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
  • 1turnip, kohlrabi, or beet, peeled and sliced thin
  • 2small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
  • 1bell pepper, cored, seeded, and chopped
  • ¼cup olive oil
  • Lemon juice to taste
  • Salt and ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

138 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 2 grams protein; 518 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.

  2. Step 2

    As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.

  3. Step 3

    Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.

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Ratings

4 out of 5
201 user ratings
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Comments

Wonderful salad. I added some sesame oil and black sesame seeds to give it a little Asian flavor.

I love this recipe, but I think the directions are incorrect. It says to salt both the cabbage and the other vegetables, then rinse. However, later the instructions say to add the unsalted vegetables to the cabbage. Something seems wrong. I see that one of the comments says to only salt the cabbage. That sounds correct.

I was underwhelmed by this salad the first day. By the third day I was eating it with everything.

I believe the celery and bell pepper are the unsalted vegetables @Martha

I love this recipe, but I think the directions are incorrect. It says to salt both the cabbage and the other vegetables, then rinse. However, later the instructions say to add the unsalted vegetables to the cabbage. Something seems wrong. I see that one of the comments says to only salt the cabbage. That sounds correct.

Only salt and sit the cabbage. DO NOT SALT the other veggie mix and do not add salt at the end for taste. Add some herbs parsley, tarragon.

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